A pitcher of slushy daiquiris is a great way to start the weekend. You'll use about half of the melon for this recipe and the rest in Sunday's fruit salad. If you don't think your rental place will have a blender, whir these up before you leave town, and freeze overnight in a zip-top plastic freezer bag. Thaw for a few minutes before serving (knead the bag to break up big pieces). If you brought extra orange liqueur, add a splash to the mix for more flavor.
Yield: 4 servings (serving size: about 1 1/4 cups)
3 cups chopped honeydew melon
4 none kiwifruit, peeled and coarsely chopped
2 cups crushed ice
1/2 cup light rum
2 tablespoons sugar
1 teaspoon grated lime rind
2 tablespoons fresh lime juice
1. Arrange melon in a single layer on a baking sheet; freeze at least 30 minutes or until firm.
2. Combine the frozen melon and the remaining ingredients in a blender; process mixture until smooth.